Chicken Tenders Recipe

Prepare chicken

Slice the boneless skinless chicken breasts into 3/4- to 1-inch wide strips (tenders). Pat dry with paper towels to remove surface moisture so the breading adheres.

Marinate

In a bowl combine 1 cup buttermilk and 2 eggs, whisk until smooth. Submerge the chicken strips in the buttermilk-egg mixture and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and help the coating stick.

Make dry mix

In a shallow dish mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1/4 tsp cayenne pepper. Whisk to combine and break any lumps.

Dredge the chicken

Set up a breading station: the wet bowl (marinated chicken), the dry flour mix, and a tray with a light drizzle (about 2 tablespoons) of vegetable oil to keep breaded tenders moist before frying. Working in batches, remove a piece of chicken from the buttermilk, let excess drip off, then press firmly into the flour mixture ensuring an even coat. Place coated strips on the oiled tray and let rest 5–10 minutes to help adhesion.

Heat oil

Pour neutral frying oil into a deep fryer or heavy-bottomed pot to a depth of about 2–3 inches (use enough to cover tenders). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of breading: it should sizzle steadily and brown in ~1 minute.

Fry

Fry tenders in batches without overcrowding, about 3–4 minutes per side (6–8 minutes total), until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F if needed. Use a slotted spoon or tongs to transfer to a wire rack set over a sheet pan to drain and stay crisp. Do not stack.

Finish & keep warm

If holding for a short time before serving, keep cooked tenders in a 200°F (95°C) oven on a wire rack so they remain crisp. Season lightly with a pinch of salt immediately after frying if desired.

Prep potatoes

Cut 1/2 lb scrubbed russet potatoes into 1/4- to 3/8-inch sticks for classic fries. Rinse cut fries in cold water to remove surface starch, then soak in cold water for at least 20 minutes (or up to 2 hours) for crispiness. Drain and pat completely dry with towels.

Melt tallow & preheat

In a heavy pan or deep fryer, melt enough beef tallow to give 2–3 inches depth (about 1 cup for a small batch). Heat to 325°F (163°C) for the first blanch step.

Blanch fries

Blanch the dried fries in 325°F tallow for 3–4 minutes until they are softened and just beginning to develop a pale golden color but not crisp. Remove with a spider or slotted spoon and drain on paper towels. Let cool (can be held refrigerated briefly).

Final fry

Increase tallow temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until deep golden and crisp. Remove to a wire rack or paper towel-lined tray; immediately season with 3/4 tsp salt and 1/4 tsp black pepper while hot so seasoning adheres.

Serve

Transfer 1/2 lb of fries to the plate alongside the tenders and serve immediately for best texture.

Combine

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Season

Add 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp fresh lemon juice. Whisk to combine and taste; adjust salt or lemon juice to preference.

Chill

Cover and refrigerate at least 15 minutes to let flavors meld. Serve chilled alongside tenders and fries.